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Raspberry Rhubarb Sprouted Oat Crumble Bars

Tangy, crunchy, and perfect for sharing!
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 12

What You'll Need:


  • cups Second Spring Sprouted Oat Flour
  • 1 cup rolled oats (old-fashioned/large flake)
  • ½ cup brown sugar
  • ½ cup shredded coconut
  • ½ tsp baking powder
  • ¼ tsp salt
  • cup butter, melted
  • 1 tsp vanilla


  • cups chopped rhubarb (bite size)
  • cups frozen raspberries
  • tbsp cornstarch
  • ¼ cup honey

How To Make It:

  • Preheat oven to 350°F. Line an 8x8 baking tray with parchment paper.
  • Add filling ingredients to a medium pot, stir, and bring to a simmer on medium heat. Reduce heat to med-low and continue to cook for about 7 minutes, stirring frequently, until rhubarb starts to break down and the mixture thickens. Set aside.
  • While the filling is cooking, combine sprouted oat flour, oats, sugar, coconut, salt and baking powder in a large bowl. Add melted butter and vanilla and stir until fully combined (should look like wet crumbs).
  • Spoon approximately half of the oat mixture into the prepared pan and use your hands to spread evenly and pack down firmly. Make sure there are no cracks in the crust or the filling will seep through and burn to the bottom. Pre-bake the crust for 5 minutes.
  • Remove crust from oven and spread with filling. Sprinkle the remaining oat mixture on top. Return to the oven for 30 minutes, until the mixture is bubbling and the crumble is golden. Allow the bars to cool completely before cutting and serving.


If the filling still hasn't firmed up when you go to cut it, or you want cleaner slices, pop the bars in the fridge to cool further.